When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do.

Now I'll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors.

From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects:

� Farm-to-table menus for events � Rescued prepared food and ingredients after events � Community impact, feeding New Yorkers facing food insecurity � Sustainability goals, including waste reduction and energy savings

For those of us planning meetings and events, this is a powerful blueprint for turning "leftovers" into impact—without sacrificing service, safety, or the bottom line.

We'll talk about:

� How their rooftop farm and kitchens are designed to reduce waste and maximize donation � What it takes to build strong food-rescue partnerships � How planners can plug into donation systems when they book a venue like Javits � Why feeding your community should be part of your event success metrics

If you've ever looked at what's left on the buffet and thought, there has to be a better way, you'll want to join this conversation with Yashi and bring your questions about working with venues on food donation and rescue.

What do you want to know about donating event food or partnering with venues on food rescue?

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